Preheat the oven to 400 degrees.
Cook the jasmine rice according to package instructions and add to a bowl.
Stir the crawfish tails, onion, bell pepper, celery, garlic, basil and ginger into the cooked rice.
Add a little soy sauce and sesame oil at a time, stir and taste until you get to the desired flavor. Set rice aside.
Slice the pork chops in half horizontally almost all the way through. Season all over and inside with Cajun and Italian seasonings. Stuff pork chops with crawfish rice.
Heat a large cast iron skillet over medium-high heat for 5 minutes. Once skillet is smoking, pour in oil and coat the skillet.
Add in the pork chops and let sear on one side for 3 minutes without moving. If all chops don't fit in skillet, cook them two at a time.
Flip the pork chops over and then add skillet to the preheated oven.
Allow chops to cook for 6 minutes. Check temperature of chops, making sure they're at 145 degrees. If not quite there, add back to oven to cook for another 2 minutes.
Remove from oven and spoon skillet juices over the chops, garnish with green onions, and serve.